I’m sharing my Beef Stew Recipe for a slow cooked carbonnade with mushrooms, carrots and onions that keeps things simple and just needs a side of potatoes for family dinner.

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I never thought a simple pot could do what this Beef Carbonnade does to a weeknight, but it did. As someone who chases Slow Cooked Beef and the kind of Beef Stew Recipe that disappears fast, I wanted something different.

The ruby dark sauce and the way the beef chuck plays against cremini mushrooms had my family asking questions, they couldn’t place the flavor but were hooked. It’s not just comfort food, it’s a little mystery in a bowl, with deep caramel notes and just enough tang to keep you guessing.

I won’t say it’s perfect, but it’s the dinner I keep making.

Ingredients

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Beef chuck: Rich in protein, iron and B vitamins, hearty and adds savory depth to the stew.
Bacon or pancetta: Gives smoky fat and umami, raises sodium, adds a salty, crisp bite sometimes.
Onions: Provide fiber and natural sweetness when they caramelize, mellow the sauce and add aroma.
Belgian dark ale: Brings malty sweetness and bitter hop notes, adds carbs and a rounded brown flavor.
Dark brown sugar: Sweetens and deepens color, gives molasses notes that balance bitter and savory.
Dijon mustard and vinegar: Cut richness with tang, brighten flavors, give mild acidity to balance.
Mushrooms: Add earthiness and extra umami, low in calories, help give the stew a meaty texture.

Ingredient Quantities

2 lb (900 g) beef chuck, cubed into about 1 1/2 inch pieces

4 oz (115 g) bacon or pancetta, diced

2 tbsp vegetable oil

2 tbsp unsalted butter

3 large onions, thinly sliced

3 carrots, peeled and cut into 1 inch chunks

8 oz (225 g) cremini or button mushrooms, halved

3 garlic cloves, minced

2 tbsp all purpose flour

12 oz (350 ml) Belgian dark ale or brown ale

2 cups (480 ml) beef stock

2 tbsp packed dark brown sugar

1 tbsp Dijon mustard

1 tbsp red wine vinegar or apple cider vinegar

1 tbsp Worcestershire sauce (optional)

2 sprigs fresh thyme or 1 tsp dried thyme

2 bay leaves

Salt and freshly ground black pepper, to taste

Fresh parsley for garnish (optional)

How to Make this

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1. Pat the beef dry and season with salt and pepper. In a large Dutch oven or heavy pot, cook the diced bacon or pancetta over medium heat until crisp; remove with a slotted spoon and set aside, leaving the fat in the pot.

2. Add 1 tablespoon vegetable oil and 1 tablespoon butter to the bacon fat. Working in batches so you don’t crowd the pan, brown the beef cubes on all sides (about 3 to 4 minutes per batch). Transfer browned beef to a plate as you go.

3. Lower the heat, add the remaining butter and oil if needed, then add the thinly sliced onions. Cook slowly until deeply golden and soft, about 15 to 20 minutes, scraping up browned bits from the bottom. A little patience here gives great flavor.

4. Stir in the minced garlic and 2 tablespoons flour and cook 1 to 2 minutes to remove the raw flour taste. This will help thicken the stew later.

5. Pour in the Belgian dark ale (or brown ale) to deglaze the pot, scraping up all the fond. Let it bubble for 2 to 3 minutes to burn off some alcohol, then add the beef stock, 2 tablespoons packed dark brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon red wine or apple cider vinegar, and 1 tablespoon Worcestershire sauce if using. Mix well.

6. Return the browned beef and reserved bacon to the pot. Add the thyme sprigs and bay leaves, season with a little more salt and pepper, then bring to a gentle simmer.

7. Add the carrot chunks now so they get tender during the long cook. Cover and simmer very gently on the stove for 2 to 2 1/2 hours, or transfer to a 325°F (160°C) oven and bake covered for the same time, until beef is fall-apart tender.

8. While the stew cooks for the last 30 minutes, sauté the halved mushrooms in a little butter or oil until nicely browned and add them to the pot for those final 20 to 30 minutes so they keep some texture.

9. When the beef is tender, remove thyme stems and bay leaves. If the sauce is too thin, simmer uncovered to reduce, or whisk 1 teaspoon flour or 1 teaspoon cornstarch with cold water and stir in, cooking a few minutes till thickened. Taste and adjust salt, pepper, sugar or vinegar for balance.

10. Let the stew rest 10 minutes before serving so flavors settle. Garnish with chopped fresh parsley and serve with boiled or mashed potatoes, egg noodles, or crusty bread. Tip: brown meat in batches, deglaze well, and resist high heat during the long simmer for the best tender, flavorful result.

Equipment Needed

1. large Dutch oven or heavy ovenproof pot, about 5 to 7 qt, with lid
2. large heavy skillet or frying pan for browning mushrooms or extra batches
3. chef’s knife and cutting board, for chopping onions carrots and trimming beef
4. slotted spoon or tongs to lift bacon and browned meat out of the fat
5. wooden spoon or sturdy spatula to scrape up the fond and stir
6. measuring cups and spoons (and a kitchen scale if you’ve got one)
7. small bowl and whisk or fork to mix flour or cornstarch slurry
8. rimmed plate or shallow tray to hold browned beef while you work
9. oven mitts and a ladle for serving

FAQ

Q: What's the best cut of beef to use and why? A: Use beef chuck, its got the right mix of fat and connective tissue so it becomes tender and flavorful after long braising, brisket or short ribs work too but they may need slightly different cook times.

Q: Can I skip the beer or use a different kind? A: You can, but a Belgian or brown ale adds caramel and malty notes you wont get from water; if you must avoid alcohol use extra beef stock plus a splash of balsamic or a teaspoon of molasses for depth, or use a nonalcoholic brown ale.

Q: How do I make the stew thicker? A: Let it reduce by simmering uncovered, or mix 1-2 teaspoons cornstarch with cold water and stir in at the end and simmer until thick, or brown additional flour with the beef when searing for extra body; taste and adjust seasoning after thickening.

Q: Any tips to keep the beef tender and not dry? A: Brown in batches so the pan stays hot, dont crowd it, then braise low and slow either on the stovetop at a gentle simmer or in a 300 F (150 C) oven for about 2.5 to 3 hours until fork tender.

Q: Can I make this in a slow cooker or ahead of time? A: Yes, brown meat and onions first, then transfer to the slow cooker and cook 6 to 8 hours on low; it actually tastes better the next day so make ahead, refrigerate up to 3-4 days or freeze up to 3 months.

Q: How and when should I add mushrooms and carrots? A: Add carrots near the start of the braise so they get tender, add mushrooms later in the last 30 to 45 minutes so they keep some texture and dont turn soggy, unless you like them very soft then add earlier.

Beef Carbonnade Stew (Carbonade) Recipe Substitutions and Variations

Beef chuck: swap for stewing beef, blade roast, or brisket. All braise well; brisket is fattier and may need longer cooking time, stewing beef is often pre-cut so sear faster.
Bacon or pancetta: use thick-cut bacon, salt pork, or smoked ham – or for a veg option try smoked tempeh or chopped shiitake mushrooms for that smoky umami, just watch the salt.
Belgian dark ale: substitute with a brown ale, porter or stout, or use nonalcoholic beer. For a zero-beer option mix beef stock with 1 tbsp molasses and 1 tsp balsamic vinegar to mimic the sweetness and depth.
Cremini mushrooms: use button mushrooms, baby portobello, shiitake, or rehydrated dried porcini (use less dried, save the soaking liquid for extra flavor) – porcini will give a bigger, earthier punch.

Pro Tips

– Get the sear right. Pat the beef super dry and heat the pan until its really hot, then brown in small batches so the pieces get a crust not steam. Dont fiddle with the meat, let it sit for three to four minutes before you turn it. Browning is flavor currency, so be patient.

– Slow cook the onions till theyre deep golden, thats where most of the dish’s sweetness and depth comes from. Low and slow, stir every few minutes, and if they start to stick add a splash of beer or stock and scrape the browned bits, dont burn them or the stew will taste bitter.

– Taste and tweak at the end. Dark beer and brown sugar can hide or accent flavors, so adjust acid and salt at the finish in small steps. A teaspoon of vinegar or a squeeze of lemon can wake the whole pot up, while a little extra salt or a pinch of sugar can correct things that seem flat.

– Make it ahead, you wont regret it. Chill overnight so the fat firms and you can skim it off for a cleaner sauce, then reheat gently and finish with a small pat of butter or a last splash of vinegar to brighten. If the sauce needs thickening use a cornstarch slurry, add a little at a time till its right.

Beef Carbonnade Stew (Carbonade) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I'm sharing my Beef Stew Recipe for a slow cooked carbonnade with mushrooms, carrots and onions that keeps things simple and just needs a side of potatoes for family dinner.

Servings

servings

Calories

696

kcal

Equipment: 1. large Dutch oven or heavy ovenproof pot, about 5 to 7 qt, with lid
2. large heavy skillet or frying pan for browning mushrooms or extra batches
3. chef’s knife and cutting board, for chopping onions carrots and trimming beef
4. slotted spoon or tongs to lift bacon and browned meat out of the fat
5. wooden spoon or sturdy spatula to scrape up the fond and stir
6. measuring cups and spoons (and a kitchen scale if you’ve got one)
7. small bowl and whisk or fork to mix flour or cornstarch slurry
8. rimmed plate or shallow tray to hold browned beef while you work
9. oven mitts and a ladle for serving

Ingredients

2 lb (900 g) beef chuck, cubed into about 1 1/2 inch pieces
4 oz (115 g) bacon or pancetta, diced
2 tbsp vegetable oil
2 tbsp unsalted butter
3 large onions, thinly sliced
3 carrots, peeled and cut into 1 inch chunks
8 oz (225 g) cremini or button mushrooms, halved
3 garlic cloves, minced
2 tbsp all purpose flour
12 oz (350 ml) Belgian dark ale or brown ale
2 cups (480 ml) beef stock
2 tbsp packed dark brown sugar
1 tbsp Dijon mustard
1 tbsp red wine vinegar or apple cider vinegar
1 tbsp Worcestershire sauce (optional)
2 sprigs fresh thyme or 1 tsp dried thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
Fresh parsley for garnish (optional)

Directions

Pat the beef dry and season with salt and pepper. In a large Dutch oven or heavy pot, cook the diced bacon or pancetta over medium heat until crisp; remove with a slotted spoon and set aside, leaving the fat in the pot.
Add 1 tablespoon vegetable oil and 1 tablespoon butter to the bacon fat. Working in batches so you don't crowd the pan, brown the beef cubes on all sides (about 3 to 4 minutes per batch). Transfer browned beef to a plate as you go.
Lower the heat, add the remaining butter and oil if needed, then add the thinly sliced onions. Cook slowly until deeply golden and soft, about 15 to 20 minutes, scraping up browned bits from the bottom. A little patience here gives great flavor.
Stir in the minced garlic and 2 tablespoons flour and cook 1 to 2 minutes to remove the raw flour taste. This will help thicken the stew later.
Pour in the Belgian dark ale (or brown ale) to deglaze the pot, scraping up all the fond. Let it bubble for 2 to 3 minutes to burn off some alcohol, then add the beef stock, 2 tablespoons packed dark brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon red wine or apple cider vinegar, and 1 tablespoon Worcestershire sauce if using. Mix well.
Return the browned beef and reserved bacon to the pot. Add the thyme sprigs and bay leaves, season with a little more salt and pepper, then bring to a gentle simmer.
Add the carrot chunks now so they get tender during the long cook. Cover and simmer very gently on the stove for 2 to 2 1/2 hours, or transfer to a 325°F (160°C) oven and bake covered for the same time, until beef is fall-apart tender.
While the stew cooks for the last 30 minutes, sauté the halved mushrooms in a little butter or oil until nicely browned and add them to the pot for those final 20 to 30 minutes so they keep some texture.
When the beef is tender, remove thyme stems and bay leaves. If the sauce is too thin, simmer uncovered to reduce, or whisk 1 teaspoon flour or 1 teaspoon cornstarch with cold water and stir in, cooking a few minutes till thickened. Taste and adjust salt, pepper, sugar or vinegar for balance.
Let the stew rest 10 minutes before serving so flavors settle. Garnish with chopped fresh parsley and serve with boiled or mashed potatoes, egg noodles, or crusty bread. Tip: brown meat in batches, deglaze well, and resist high heat during the long simmer for the best tender, flavorful result.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.